Description

This Ultimate Moist Zucchini Cake is a deliciously soft and flavorful dessert perfect for any occasion. It features grated zucchini blended with warm spices like cinnamon and nutmeg, balanced by a combination of oils and sugars to create a tender crumb. Optional additions like walnuts and raisins add a delightful texture and sweetness. Whether enjoyed plain, dusted with powdered sugar, or topped with cream cheese frosting, this zucchini cake is sure to become a new favorite.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg

Wet Ingredients

1/2 cup vegetable oil
1/2 cup unsweetened applesauce
1 cup granulated sugar
1/2 cup brown sugar (packed)
3 large eggs
2 teaspoons vanilla extract

Additional Ingredients

2 cups finely grated zucchini (with excess moisture gently squeezed out)
1/2 cup chopped walnuts or pecans (optional)
1/2 cup raisins (optional)

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Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan thoroughly to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg to evenly distribute the leavening and spices.
Combine Wet Ingredients: In a large mixing bowl, beat the vegetable oil, unsweetened applesauce, granulated sugar, and brown sugar until the mixture is smooth and well combined.
Add Eggs and Vanilla: Incorporate the eggs one at a time into the wet mixture, beating well after each addition, then stir in the vanilla extract to enhance the flavor.
Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring just until everything is combined to avoid overmixing, which can make the cake dense.
Fold in Zucchini and Optional Ingredients: Gently fold in the grated zucchini along with the chopped nuts and raisins if using, distributing evenly throughout the batter.
Bake: Pour the batter into the prepared baking pan and spread it out evenly. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve: Allow the cake to cool completely in the pan before frosting or serving to ensure clean slices and the best texture.

Notes

This cake pairs beautifully with cream cheese frosting or simply a dusting of powdered sugar for a lighter option.
To keep this cake dairy-free, omit frosting or use a vegan cream cheese alternative.
For zucchini muffins, divide batter into a lined muffin tin and bake for 18–22 minutes instead of a cake pan.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 24g
Sodium: 190mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg